No-Bake Cookie Butter Icebox Cake Recipe
This No-Bake Cookie Butter Icebox Cake is a luscious, layered dessert combining the creamy richness of whipped heavy cream, mascarpone cheese, and the spiced sweetness of Lotus Biscoff spread. With no baking required, it’s effortlessly assembled in a loaf pan and chilled to create a deliciously soft and flavorful cake layered with crisp Biscoff cookies, perfect for a crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cream Mixture
- 2 cups (1 pint) heavy cream
- ½ cup (150g) Lotus Biscoff spread
- ⅓ cup (80g) mascarpone cheese
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
- 2 Tbsp confectioner’s sugar
For the Cake Layers
- 2 packages Lotus Biscoff cookies (32 cookies per package)
- ⅓ cup warmed Lotus Biscoff spread (for serving)
Instructions
- Whip the heavy cream: Pour 2 cups heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until medium peaks form, ensuring the cream holds its shape but is still soft enough to blend smoothly.
- Add cookie butter mixture: To the whipped cream, add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar. Gently fold these ingredients together until the mixture is smooth and well combined, creating a creamy, flavorful filling.
- Assemble the icebox cake: Line a loaf pan with plastic wrap, allowing some overhang for easy removal later. Place a single layer of Lotus Biscoff cookies along the bottom of the pan, covering the surface evenly. Spread a layer of the prepared Biscoff cream mixture over the cookies, matching the thickness of the cookie layer. Repeat layering cookies and cream alternately until reaching the top of the pan, ending with a final layer of cookies.
- Refrigerate: Loosely wrap the loaf pan with plastic wrap and place it in the refrigerator. Chill for at least 24 hours to allow the cookies to soften and the flavors to meld, resulting in a tender, cake-like texture.
- Serve: When ready, carefully unmold the icebox cake onto a serving plate by lifting the plastic wrap. Drizzle the top with warmed Lotus Biscoff spread and sprinkle with crushed Biscoff cookies for added texture and extra flavor. Slice and enjoy!
Notes
- Use plastic wrap to line and cover the loaf pan to make unmolding easier.
- Warming the extra Biscoff spread slightly makes it easier to drizzle over the finished cake.
- Allowing the cake to chill overnight softens the cookies perfectly, creating a dessert that’s easier to slice and eat.
- For a firmer texture, reduce the heavy cream slightly or add more mascarpone cheese to the cream mixture.
Keywords: No-Bake, Icebox Cake, Cookie Butter, Biscoff, Dessert, Easy Dessert, Layered Cake, No Bake Dessert
